26.10.09

Drinks Pub 21/10/09 16:05 Page 41
Tuesday November 3, 2009 – Intercontinental Hotel, London thePublican Monday 26/10/09 41
FOOD & DRINK
AWARDS 2009
THE EAGLE AT BARROW
Barrow, Lancashire
Kevin Berkins
The Eagle at Barrow has been trading for less than a year, following a
massive, 18-month conversion project following its acquisition by award-
winning local publican and butcher, Kevin Berkins. This is his second outlet
and boasts two bars, an expansive dining area with an open kitchen and a
large upstairs function room.
Please describe your drinks offer
There are five real ale pumps; other drinks include premium and standard
lagers; premium cider; Guinness; Pimm’s; wines by the glass or bottle; teas,
coffees, drinking chocolate and a range of champagnes and spirits in the pub’s
piano bar.
What recognised quality schemes does your pub belong to?
The Eagle is Cask Marque-accredited and is a member of Made in Lancashire
and Finefood NorthWest.
What innovation have you used to make your offer a success?
Standard ciders have been replaced with the likes of Weston’s and Addle-
stones. The wine list has been overhauled to increase the number offered by
the glass. The piano bar – Taylors Champagne Bar and Lounge – has a more
moneyed clientele, which appreciates the fine champagnes, liqueurs and
spirits on offer there.
How do you promote responsible retailing?
Happy hours, two-for-one deals, sizing up and
cheap spirit offers are all avoided. Wine is THE FACTS
served in 175ml glasses and the ABV is stipu- THE FACTS
lated on the list. The style of outlet discour- • Type of pub: Leased
ages excessive drinkers and troublemakers. • Type of pub: Freehouse (Scottish & Newcastle
All bars shut at 1am. • Style of outlet: Pub Enterprises)
Country inn • Style of outlet: Coastal
• Wet/dry split: 40/60 pub restaurant with
• Website: Under
THE VICTORY
letting rooms
construction • Wet/dry split: 60/40
AT MERSEA
• Website:
www.victoryatmersea.
com
Mersea, Essex
Gill Tydie
Set by the Thames Estuary on the Essex isle of Mersea, the Victory plays host
to drinkers, diners and residents. Licensee Gill Tydie prides herself on excel-
lent customer service and a strong range of drinks of all kinds.
Please describe your drinks offer.
The pub entertains a broad customer base, from tourists and locals to young
people and families. The drinks range includes healthy children’s drinks, a
range of teas and coffees, cider and shots for the 20-something market; cask
ales, 24 wines selected by quality and value rather than tradition; and spirits.
What recognised quality schemes does your pub belong to?
The Victory at Mersea gained its Cask Marque plaque earlier this year, is four-
star rated by the English Tourist Board and won four stars in the local Scores
on the Doors scheme.
How do you select your offering?
The pub is tied, but the brewer offers a wide choice of beers and ciders.
Suppliers are considered partners and are briefed on the pub’s quality crite-
ria. The wine list is developed with suppliers to complement the pub’s food.
In addition, customers are consulted on their preferences.
How do you promote responsible retailing?
The Victory operates a Challenge 21 policy; eight members of staff have their
personal licence and all staff keep a log of those refused service.
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